Combine mezze classics like hummus, stuffed grape leaves and pita with edamame, couscous and Peppadew peppers to savor a variety of mouthwatering foods all on one platter. Big in the Mediterranean and Middle East, mezze consists of a variety of small dishes served as a snack, appetizer or multicourse meal. Ingredients vary by region and typically include cheese, seafood, vegetables, grains and legumes.
Soak the red onion in a bowl of ice water until ready to use. Cook the couscous as the label directs.
Meanwhile, cook the edamame as the label directs; drain and rinse under cold water. Toss the edamame, tomatoes, parsley, olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Fluff the couscous with a fork. Drain the red onion and squeeze dry. Add the couscous and red onion to the bowl with the edamame mixture and toss to combine. Season with salt and pepper. Divide among plates and serve with the hummus, stuffed grape leaves, Peppadew peppers and pita wedges.
Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.